Go Back
A bowl of butternut squash soup with white beans blended smooth in a white shallow bowl

Butternut Squash Soup with White Beans

Butternut Squash Soup and White Beans make a very comforting pair in this vegan soup filled with tons of flavor.
Prep Time 10 mins
Cook Time 30 mins
Course Soup
Cuisine American
Servings 2 Servings


  • 16 ounces Butternut Squash Cubed
  • 1 cup White Beans cooked
  • 1 Small Onions sliced
  • 2 cloves Garlic
  • 1 Tbsp Tomato Paste
  • 2 Sprigs Thyme (1/2 tsp dried)
  • 1/4 tsp Dried Rosemary
  • 2 tbsp Olive Oil
  • 1/2 tsp Salt (or to taste)
  • 2 Cups Vegan Broth/Water


  • Add the olive oil to a pot. Heat up for a minute before adding the onion slices. Cook onion slices for a couple of minutes, then add the garlic cloves.
  • Allow onions to start becoming translucent before adding the butternut squash cubes. Allow the mix to seat for about 2 minutes to allows butternut squash to develop some color. Then add the tomato paste.
  • Keeping cooking the mixture while stirring so that nothing burns. This stage allows the onion slices, butternut squash cubes, and tomato paste caramelize and build depth.
  • Add in the white beans followed with the thyme, rosemary and broth/water. Cover the pot and allow it to simmer slowly for about 20 minutes.
  • Butternut squash cubes should be tender after simmering. Allow to cool down a bit before blending to desired texture. If you want soup looser, add more water and simmer a bit before serving.
Keyword butternut squash, Tomato Paste, White beans